Bacon and Cabbage Frittata paint

This is one of several dishes I recently developed for a juice bar in Dublin. They asked me for help to create a healthy salad bar menu – for a place without a prep kitchen or a chef! Most of their clients are gym fanatics who are into their protein, so this recipe was born from understanding their need for simple dishes of tasty, nutritious, healthy and inexpensive fast food.

This salad is costs little time and money to make (5 mins) and can be served hot or at room temperature. It works as a side dish, or for a more substantial meal just add in any of the extras suggested below.

Serves 4  as a main, 6-8 as a side dish.


  • 4 tablespoons Bunalun organic tomato and chilli sauce or similar sauce
  • 1 level teaspoon green saffron tikka masala or similar
  • ½ -1 clove freshly grated garlic
  • 250 grams cooked chickpeas (1 x 400 gram can, drained and rinsed, or 80–100 grams dried chickpeas)
  • 200 grams cooked beetroot, cut in 1cm dices (preferably freshly cooked)
  • 3 tablespoons pomegranate seeds
  • 10 grams fresh coriander, finely chopped
  • Small handful purslane leaves or watercress or land-cress leaves
  • Himalayan salt and black pepper to season
  • Gluten Free

  • Dairy Free
  • Vegetarian

  • Vegan

  • Diabetic Friendly

  • Low GI

  • Sports on a plate

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  1. Lightly blend the Bunalun sauce with the green saffron spice, set aside.
  2. In a large bowl place chickpeas, cooked beetroot, pomegranate seeds and coriander.
  3. Add in the sauce, gently mix and lastly toss in the purslane or cress leaves.
  4. Serve on a nice platter/plate.

Maggie's Tips

  • Add shredded poached chicken – (200 grams chicken fillet to above recipe)
  • Cooked prawns (16-20 cooked prawns)
  • Cooked organic poached salmon, whole or flaked
  • 20 grams chopped raw kale, lightly massaged in olive oil and salt
  • 20 grams baby spinach leaves or roasted carrot or butternut squash, sweet potato or aubergine or a mixture of any or all.